Flambe flamer

ABSTRACT

A ladle-like flambeing utensil for containing and flambeing an alcoholic potion and dispensing it while flaming, made up of an open-topped shell having a central supply bowl and connected smaller side bowls for receiving overflow from the supply bowl for priming and pouring. The utensil is provided with a handle for manipulating it.

United States Patent [1 1 Roncarelli 111 3,710,709 1 Jan. 16, 1973 541FLAMBIE FLAMER [76] Inventor: Francesco D. Roncarelli, 51 West MainStreet, Mystic, Conn. 06355 22 Filed: Nov. 30, 1970 211 Appl.No.: 93,644

51 1nt.Cl. ..A47j 36/24 [58] Field of Search.99ll40 R, 419, 324, 444,171 B, 99/171 CT, 345; 206/72; 220/20, 23.8; 263/48; 222/572, 113, 146

[56] References Cited UNITED STATES PATENTS 6/1970 Klein ..99/144 OTHERPUBLICATIONS The Gourmet Cookbook, Gourmet Dist. Corp., New York (1950)pp. 694 and 704 Primary Examiner-Morris O. Wolk AssistantExaminer-Warren Bovee Attorney-A1an Swabey [5 7 ABSTRACT A ladle-likeflambing utensil for containing and flambing an alcoholic potion anddispensing it while flaming, made up of an open-topped shell having acentral supply bowl and connected smaller side bowls for receivingoverflow from the supply bowl for priming and pouring. The utensil isprovided with a handle for manipulating it.

6 Claims, 4 Drawing Figures PATENTEDJAHBIHIS 3.710.709 v INVENTORFrancesco D. RONCARELLI A rromvty FLAMBE FLAMER BACKGROUND OF THEINVENTION I 1. Field of the Invention This invention relates toimprovements in flambing.

2. Description of the Prior Art Flambing, flaming, or flaring isdescribed in French Provincial Cooking by Elizabeth David, Penguin BooksLtd., Harmondsworth, Middlesex, England, as a means of imparting to fooda flavor nothing else can give. A flavored alcohol vehicle, for example,a Spirit or u ssy a bran y. Whi key a 2911 other), a curacao, or thelike, used straightfor in any desired blend, is first ignited in asuitable utensil then warmed for several seconds, and when ready, pouredflaming over the dish of food, in such a manner that the flames spreadover the surface. This step can be spectacular, and, if carried out in adarkened dining room, can add greatly to the guests entertainment andanticipation of the taste sensation to come. After the flames have dieddown a concentrated essence is left which imparts a flavor to the food.Conventionally, the vehicle is heated in a small pot with a spirit lampor candle.

SUMMARY OF THE INVENTION It is an aim of the present invention toprovide an improved way of flambing in a special utensil in which thealcoholic vehicle is contained, is first ignited, then warmed, and fromwhich it is finally poured onto the food. I

The invention provides a flambe'ing utensil comprising an open toppedshell formed with a central supply bowl and opposed minor priming bowlsextending from it as small wings. A handle extends laterally from thecentral bowl intermediate the wings to provide means for holding theutensil level and for inclining'it to employ one of the priming bowls asa spout. The shell has a surrounding rim substantially in the same planethroughout, defining its top, except at the junction of each primingbowl with the supply bowl where there is a weir part below the level ofthe rim providing access for liquid between supply bowl and primingbowl. Each priming bowl preferably tapers from the weir part to apouring lip. Preferably the depth of the supply bowl is at leastsubstantially twice that of a priming bowl.

In using the utensil, a flame is applied to the end of one of thepriming bowls and allowed to envelop the tip. This lights the alcoholvehicle in the priming bowl. Manipulation of the utensil causes theflame to spread to the surface of the supply bowl. The flaming liquid isthen poured onto the food using one of the priming bowls as a spout.

BRIEF DESCRIPTION OF THE DRAWINGS Having thus generally described theinvention, it will now be referred to in more detail by reference to theaccompanying drawings, which illustrate a preferred embodiment, and, inwhich:

FIG. 1 is a top perspective view of the preferred utensil with thehandle cut short for convenient show- FIG. 2 is a plan view of theutensil of FIG. 1, again with the handle cut short;

FIG. 3 is a horizontal cross-section along the line 3 3 of FIG. 2;

FIG. 4 is a horizontal cross-section along the line 4- 4 of FIG. 2.

DESCRIPTION OF THE PREFERRED EMBODIMENTS 0 A made up of a major centralbowl part and opposed minor tapering bowl parts 17 and 17a extendinglaterally as wings of the central bowl part. The central bowl part has awall 23 merging into a bottom 25. The minor bowl parts 17 and 17a haverespective walls 18 and 180.

A rim 21 surrounds the top of the shell A, always substantially in thesame plane. The central bowl part 15 is substantially circular inoverall cross-section and its wall 23 tapers inward from the rim 21 tomerge with the flat bottom 25. The wall 23 adjacent to the bowl 17 stopsshort of the rim in a weir part 27 which merges with the wall 18 of thebowl 17. Likewise, at the other side, the wall 23 adjacent to the bowl17a stops short of the rim in a weir part 27a which merges with the wall18a ofthe bowl part 170.

A handle B is connected to the shell centrally of the dish part 15,between the respective bowls 17, 17a. The handle preferably extendsparallel to the plane of the rim 21, so that it forms an axis aboutwhich the vessel A can be rotated from the horizontal position so as todepress one or other of the bowls 17, 17a. The handle is preferably ofwood or other non-heat conductive material. It may be joined to thevessel proper in any convenient manner. For example, in the constructionshown, there is a part T extending from the edge of the main bowl 15,which is formed into a sleeve to receive the end of the wooden handle B.

Flamb ing, according to the invention, is carried out as follows. Thebowl 15 is filled with the required alcoholic medium, to the desiredvolume, to provide a supply pool. Then, the vessel is manipulated by thehandle B so that the vehicle overflows the weir 27 into one of the sidebowls, say the bowl 17, to provide in it a priming pool. Then, a primingflame (a match, candle or other) is applied just below the tip 29 so asto glow over the tip and ignite the alcoholic vehicle therein. Bytilting the vessel so that the vehicle will run back over the weir intothe supply bowl 15, the flame can be caused to spread over the entiresurface of the vehicle in the shell A, and, in a few seconds, say ten,the vehicle in the shell will have gained the required heat forflambing. The vessel is then manipulated so that the bowl 17 is tiltedenough for the flaming medium to overflow its pouring lip 29 onto thefood product being flambd. By continued tilting and appropriatelymanipulating the utensil over the food product, the desired amount ofmedium can be spread from the shell A onto the food product so as toflamb-flavor it to the desired taste.

It should be noted that the conventional procedure in which the vehicleis first warmed and lighted is reversed, in that with the applicantsutensil the vehicle is first lighted and this warms it to the desireddegree.

The diametrically opposite location of the respective priming bowls hasthe advantage that the utensil can be manipulated easily by a leftorright-handed person,

and othef'locations of the priming bowls could present the danger ofburning the hand of the person flambe'- mg.

In the preferred construction shown, the main bowl has been shown ofoverall circular shape and the priming bowls of rounded tapered shape.This shape is convenient and aesthetic, but for reasons of design theutensil could be made of other shapes, for example, the supply bowlangular and the priming bowl angular or of other shape.

The characteristics of the utensil may be varied within the spirit ofthe invention. The shell may be of any suitable material such as, forexample, various metals including alloys, burnt clay, feldspar,porcelain, vitreous material, or other liquid-containing material madeaccording to conventional methods and of a weight used in tableware. Theapplicant prefers to use stainless steel of a preferred thickness withinthe range from about 18 to about 20 gauge, which can be the 7 samethroughout or may vary. The shell can also be u made from sheet metal,formed into shape in a conventional manner, for example by drawing orpressing, or can be cast or forged from metal.

A typical shell has the following dimensions:

From tip of lip 29 to tip of lip 29a about /4 inch Diameter of supplybowl 15 4 inches Depth of bowl 15 from rim 21 to bottom 24 1/16 inchDepth of bowl 17 from rim 21 to bottom of bowl 95 inch Dimension fromtop of rim 21 to top of weir 27 inch Radius of curvature of weir 27 56inch From top of weir 27 to tip of lip 29 diagonally 1% inch Depth ofalcoholic medium in bowl l 1 inch Volume of bowl when filled to top ofweir 17 3 Volume of bowl 17 when filled to top of weir 27 5% 7 inches toabout 3% inches, and priming bowl width at its point of greatest depthof about 3/16 inch to about 1 3/16 inches. I

A large surface area is needed in the supply bowl so that the liquor maybe quickly heated and have a spread flame flow from the. beaks at theside of the larger surface of the supply bowl. The important feature isthat the flowing flame should be of such a nature and area so as tospread cover the area to be flamed.

The priming canbe effected in one of the priming bowls, the flame spreadover the supply bowl to the other priming bowl, and the flaming fluidflowed from either priming bowl onto the food to be flambd.

Certain other important aspects of the invention should be noted asfollows.

The preferred weir curve is as shown in FIG. 3 and is one that willovercome the surface tension and allow steady flow from the main bowl tothe priming bowls.

As the heating of the alcohol solution reaches flame proportions, thesurface tension is reduced, and there is no problem in pouring theflaming liquid back into the main bowl.

The angle of contact of the liquid with the surface of the weir willrange from 12 to20 even though the tensioned area, held back by thesurface, forms its own curve up to 80 to 90, related to the tangent atthe apex of the weir curve. It depends on the force exerted by the: massbehind the concave side of the tensioned area. With water, the above maywell be 67-72 dynes per cm. at 70F to 'F, but with alcohol, the surfacetension is cut to approximately 31.6 dynes/cm. plus or minus for 68 to96 proof ethyl alcohol in water, at a range of 70F to 80F.

It should also be noted that a rim 21-surrounds the top of the shell A,always substantially on the same plane, but the line tapers off aboutone-fourth inch before the spout of the priming bowls, leaving thespouts rimless. This is necessary for the flame applied to the tip ofthe spouts to overlap the spouts and assure a quick flame.

I claim:

1. A flambing utensil, comprising,

an open-topped shell for receiving an inflammable potion and having acentral major supply bowl and to each side integral minor priming bowlsadapted to receive overflow from the supply bowl for prim ing andpouring,

and handle means connected to the central bowl for manipulating thebowl.

2. A utensil, as defined in claim 1, in which the shell has asurrounding rim substantially in the same plane throughout and definingits top, at the junction of each priming bowl with the supply bowl therebeing a weir part below the level of the rim baflling access for liquidbetween the supply bowl and 'eachpriming bowl up to a level below therim.

3. A utensil, as defined in claim 1, in which each priming bowl tapersfrom said weir part ,to an extremity constituting a pouring spout.

4. A utensil, as defined in claim in which the depth I i of each primingbowl is less than that of the supply bowl. 1 V

5. A utensil, as defined in claim 2, in which an outstanding lipsurrounds the rim except at the extremity of each priming bowl.

6. Autensil, as defined in claim 2,'in which each" priming bowl tapersfrom said-weir part to an extremity constituting a pouring spout, and anoutstanding lip surrounds the rim except at the spout.

1. A flambeing utensil, comprising, an open-topped shell for receivingan inflammable potion and having a central major supply bowl and to eachside integral minor priming bowls adapted to receive overflow from thesupply bowl for priming and pouring, and handle means connected to thecentral bowl for manipulating the bowl.
 2. A utensil, as defined inclaim 1, in which the shell has a surrounding rim substantially in thesame plane throughout and defining its top, at the junction of eachpriming bowl with the supply Bowl there being a weir part below thelevel of the rim baffling access for liquid between the supply bowl andeach priming bowl up to a level below the rim.
 3. A utensil, as definedin claim 1, in which each priming bowl tapers from said weir part to anextremity constituting a pouring spout.
 4. A utensil, as defined inclaim 1, in which the depth of each priming bowl is less than that ofthe supply bowl.
 5. A utensil, as defined in claim 2, in which anoutstanding lip surrounds the rim except at the extremity of eachpriming bowl.
 6. A utensil, as defined in claim 2, in which each primingbowl tapers from said weir part to an extremity constituting a pouringspout, and an outstanding lip surrounds the rim except at the spout.